Articles

It may not have been the best of summers but there’s a pleasing seasonal abundance of most foods nevertheless. And there’s even an over-abundance of some, particularly tunnel-grown crops, presenting the annual challenge to time and ingenuity if you want to avoid waste and enjoy them over the coming months.
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Guanciale (pronounced gwan-chalie) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek, and it is a delicacy of central Italy, particularly Umbria and Lazio.
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In his foreword to the Ard Bia Cookbook, travel writer Manchán Magan ponders, “If Druid is the mind of Galway, Salthill its lungs and Tigh Neachtain’s its kidneys, might Ard Bia be its soul?”
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Castlefarm looks forward to celebrating National Organic Week and Jenny Young talks about what it is like to be a certified organic farmer.
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Sweetcorn (Zea mays convar. saccharata var. rugosa; also known as Indian corn, sugar corn, and pole corn) is a variety of maize with a high sugar content and antioxidant health benefits. Picked when immature, while the kernels are still milky, it is mainly used in Europe as a vegetable rather than a grain...
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Lucy Madden considers the advantages – and the perils – of the internet, especially in relation to a subject dear to our own hearts: ‘impartial’ online reviews...
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If you are looking for inspiration for your growing endeavours, it can often be found in the gardens of other GIYers. I always find that walking around another grower’s garden leaves me with renewed inspiration and several useful tips to take back to my own vegetable patch. I guess this is why the garden visit and meitheal are such important parts of the GIY group experience.
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The River Restaurant at The Strand Hotel, Co. Limerick has been awarded Bord Bia’s Just Ask! Restaurant of the Month for August. In receiving the award the restaurant which is open to guests of the hotel and general public, is being acknowledged for its commitment to sourcing ingredients locally.
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Marilyn Bright talks to Patricia and Fergus O'Mahony, who have been running their renowned seafood pub in West Cork for over 25 years – that’s a quarter of a century before the word 'gastro-pub' entered the vocabulary of unsuspecting foodies everywhere.
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A survey conducted among leading Irish restaurant owners and chefs from around the country has shown that 70% of those surveyed have increased the amount of local ingredients for use in their restaurants in the past 2 years.
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